Easy Crockpot Chicken Tacos, made in the slow cooker for a weeknight meal that's amped up with a bit of adobo sauce for extra kick!
JUMP TO RECIPEPerfect for weeknight meal prep, these Crockpot Chicken Tacos are a hands-off way to make delicious, tender, and flavor-packed tacos any night of the week! Made with a simple blend of salsa, adobo sauce, spices, and diced green chilis, these tacos are great for busy nights!
As a lover of all things Mexican, tacos especially, I have developed many a taco recipe here, for both the slow cooker, as well as with stovetop methods. These chicken tacos are cooked slow and low for tender, shreddable and delicious chicken taco meat that's perfect for Taco Tuesday, or any night of the week!
Table of Contents
- Why you'll love these Crockpot Chicken Tacos
- Ingredient Notes
- Equipment
- Variations
- Step By Step Instructions (with photos)
- What to serve with Crockpot Chicken Tacos
- Storage and Reheating
- FAQ (Frequently Asked Questions)
- More Great Taco Recipes
Why you'll love these Crockpot Chicken Tacos
Weeknight Easy. When cooked on the low setting of your Crockpot, these tacos can cook all day, so all you need to do it come home, shred the chicken, and enjoy! Who doesn't love tacos waiting for them when the get home!
Set-it-and-forget-it. These tacos are truly dump-and-go recipe! Just add everything to the slow cooker and let it work it's magic!
Simple Ingredients. No fussy ingredients required! These chicken tacos are made with accessible and inexpensive pantry ingredients, and boneless skinless chicken thighs, so you won't have to hunt down any special ingredients or break the bank to make them!
Ingredient Notes
| Chicken | This recipe calls for boneless, skinless chicken thighs, since they don't dry out as they slow cook, and omitting the skin and bones allows for a less greasy sauce, and shorter cook time. It also makes shredding a breeze! If you like, you can use boneless skinless chicken breast, just keep an eye on them and slop cooking once they reach 165 degrees f so they don't dry out. |
| Salsa | You can use any of your favorite salsas for this recipe, from mild to spicy. For the best flavor profile, use a red salsa, rather than a verde. Keep in mind the texture of the salsa will affect the finished sauce, so choose accordingly. |
| Adobo Sauce | Adding a bit of adobo sauce adds a smoky, spicy touch to the sauce. You can find it in a can alone, or use the sauce from canned chilis in adobo sauce. |
| Diced Tomatoes and Green Chilis | You can use Rotel, or any store brand canned diced tomatoes and chilis for this recipe! The combo adds just the right amount of tomato flavor, with a little kick! |
| Spices | I use a simple blend of 4 spices for this recipe to balance out the flavor, and give the sauce a great depth of flavor. I love to use Mexican oregano for this recipe, but if you don't have it, you can substitute with traditional dried oregano. |
Equipment
A large slow cooker. I prefer a 5-7 quart Crockpot for this recipe, so you've got plenty of room.
Variations
Swap the seasonings. Use your favorite taco seasoning blend in place of the dried spices. You could also try ancho chili powder in place of the chili powder, or add a touch of smoked paprika for extra smoky flavor!
Use chicken breast. If using chicken breast, monitor the temperature, and stop cooking once the internal temperature of the thickest part of the breast reaches 165 degrees f.
Try different salsas. You can use mild, medium, or hot salsa for this recipe, depending on your tastes. Choose a brand you love for dipping!
Step By Step Instructions (with photos)
Below is a step by step guide to making the perfect Crockpot Chicken Tacos, every time!
Crockpot Chicken Tacos Recipe
Equipment
- 5-7 quart crockpot or slow cooker
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup salsa , (use your favorite- red salsa preferred)
- 1 10 oz can diced tomatoes and green chilis, (such as Rotel)
- 2 tablespoon abobo sauce, (from canned sauce, or from canned chilis in adobo sauce)
- 2 teaspoon ground cumin
- ½ teaspoon Mexican oregano , (may sub regular dried oregano)
- 2 teaspoon chili powder
- 1 teaspoon ground coriander
- 4 cloves garlic, minced
Instructions
- Add salsa, diced tomatoes and green chilis, adobo sauce from a can of sauce, or a can or chilis, cumin, oregano, chili powder, coriander, and minced garlic to the crockpot, and stir well. 2. Add the chicken thighs, and toss to coat. 3. Cover and cook for 4-5 hours on high, or 7-8 hours on low. (Chicken is done when it registers around 180 degrees f with a thermometer, for optimal shredding). 4. Once cooked, remove chicken with tings to a plate or sheet pan and shred with 2 forks. 5. Return shredded chicken to the Crockpot, and cook 30 minutes more on low, to warm through and meld with the sauce. 6. Serve!
Notes
Nutrition
What to serve with Crockpot Chicken Tacos
Serve these Crockpot Chicken tacos with warmed or charred corn or flour tortillas or crispy store bought tacos shells with all your favorite toppings. Some great toppings for these are shredded cheese, queso fresco, chipotle sauce, shredded lettuce, guacamole, sliced avocado, or pickled jalapenos.
This shredded chicken taco meat also makes a great taco salad, burritos, tostadas, or enchiladas!
Storage and Reheating
Refrigerator. To store leftover chicken taco meat, cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
Freezer. To freeze, cool the chicken taco meat, and store in airtight containers or freezer safe bags in the freezer for up to 3 months.
Reheating. To reheat, warm through in a saucepan over medium-low heat, or microwave in 30 second intervals, until warmed though. If reheating from frozen, thawe overnight in the refrigerator before reheating.
FAQ (Frequently Asked Questions)
Is it safe to put frozen chicken in the crockpot?
While it is always best to thaw chicken prior to cooking in the Crockpot, if you intend to cook chicken from frozen, use high heat only, never cook on low.
Is it better to cook chicken on high or low in a slow cooker?
This recipe works both ways! If using chicken breasts, I would recommend using low heat.
What else can I make with the chicken taco meat?
This crockpot chicken is great for tacos, but also works really well for making nachos, chicken enchiladas, burritos, or tostadas!
More Great Taco Recipes
Try my flavorful and easy to make Crockpot Birria Tacos!
Make a batch of my Slow Cooker Carnitas Tacos.
Whip up my weeknight-easy Baja Shrimp Tacos with Honey Lime Slaw!
Try my Chicken Birria Tacos recipe for a poultry version of the classic.
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